Everyday Essentials for Innovative Individuals

HEALTH: Breakfast Egg Sandwich with Bacon and Blue Cheese

This recipe is DE-licious. I hate to admit it, but it is not very healthy! That is ok though, we must live a little. What fun is it to maintain an uber-strict diet 24/7. We all need to stop and smell the bacon, right? Grab life by the frying pan, and indulge in this ooey-gooey bacon, blue cheese, and egg breakfast sandwich recipe:

2 – Place frisée in a medium bowl. Cut bacon crosswise into 1/4-inch wide strips. In a small heavy skillet, cook bacon over medium heat, until pieces are crisp. With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan. Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in Dijon. Immediately pour hot dressing over frisée and toss with drained bacon, salt and pepper.

3 – Remove rolls from toaster and divide bacon-frisee salad between each bottom bun. You’ll want to heap on more than seems feasible or needed, especially once you realize how tasty it is. Top each salad pile with half (2 tablespoons) of the blue cheese.

4 – Reheat skillet over medium-high heat. Add the oil and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. However, I find that for this sandwich, to somewhat rein in the mess, it helps to then flip the egg for 20 to 30 seconds, until the yolk is still runny, but less likely to run right off your sandwich.

5 – Remove the egg from the pan and place it on top of the bacon-frisée salad on the bun. Repeat with remaining egg and come on, what are you waiting for? Dig in!

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